Father’s Day With Claire, Cailyn & Chris!

HAPPY FATHER’S DAY TO ALL YOU LOVELY DADDIES! Today we are introducing you to our very fabulous guest blogger Claire. Claire is a keen blogger focusing on open and honest motherhood. Her blog is full of great tips and ideas for all of you mummies out there and is definitely worth a read, click here to head over to Claire’s blog! We stumbled across Claire’s blog and loved everything about it, it’s just so adorable and really makes for a great read! We reached out and asked Claire if she would be interested in working with us and so here it is, a special Father’s Day guest blog post! Here is Claire, Cailyn and Chris’ perfect Father’s Day! (Also check out Claire’s Instagram page @Cailynsmummy it’s truly wonderful!)

Popping Into Father’s Day Like ….. What’s Your Flavour?

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Firstly let’s just give a massive shout out to all the dads out there who are absolutely amazing!

You’re all fantastic & deserve the best day ever!

Father’s Day for Daddy Chris this year was spent doing the things he loves the most. That definitely included driving his car, eating, spending time with his family & being able to enjoy the silly moments in life!

We enjoyed family time in the sun at Dalkeith Country Park, while having one of my famous picnics… (I’ve had a lot of practice & guidance as we used to have them every other weekend as kids.)

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We enjoyed some favourites while talking, playing with Cailyn & laughing together.

Cailyn gave Chris his Father’s Day card that we made for him and a funny poster which she helped me make, as daddy really does eat all the popcorn…

13 bags in one day to be precise.

Chris loves us making him cards, as it’s personal and something he can keep until he’s old and grey! I think the personal touches are far lovelier than just buying a card or gift off the shelf, as it’s rare to find a card that captures your relationship with that family member or person you’re addressing. So make your own card this Father’s Day, either with pens and paper or personal photos, and I’m sure it’ll be the best card they have received to date!

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After eating our sandwiches, Cailyn gave Chris his present of popcorn, which he was obviously over the moon about, but there was only one draw back… he had to share with Cailyn. You see she’s just as crazy about it as he is. It’s so amusing to watch them both sit together and just shovel in handfuls of the stuff while reaching for more and more……Hello hamster cheeks!

Who would’ve thought that Popcorn would be the one thing she would eat with her dad and only with her dad, she will never eat popcorn whilst sitting with anyone else like she does with Chris. Cailyn will cuddle up with him and just sit there until it’s all gone.

With some things, she’s definitely her father’s daughter.

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They really can’t get enough of the stuff, so when Portlebay Popcorn sent over some of their delicious flavours for Chris to try it certainly put a smile on his face and Cailyn was clearly happy too as whatever he eats so does she.

You wouldn’t think that something as simple as popcorn would create such a bond, a memory, a special “thing” with someone, but they really do have that and I absolutely love watching it! Cailyn will always offers you some of their popcorn, while Chris just eats and will only think of you when there’s just the crumbs left at the bottom of the bag.

“oh did you want to try that flavour? Sorry it was too good.”

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After taking Cailyn to the play park, we took a walk along the woodland path that led to a field of wild flowers, myself and Cailyn whipped our shoes off and became one with nature, just enjoying the sun.

Cailyn then took off with the her bag of popcorn and sat herself down in the flowers- the cutest thing ever, as she looked around for Chris to see if he was watching her. She has the most amazing & beautiful little ways, whilst also being such a fierce little Madame. She seems so far from being just a little 18 month old baby – she’s already one hell of a smart, talented & kind little lady who is so head strong, and we just love it!

“Enjoying favourite moments as a family really does great things for the soul”

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Portlebay have an array of different, delicious flavours and I must say that Lightly Sea Salted, Chilli & Lime and Lemon Sherbet are my favourite flavours, Chris is still deciding as he loved them all & Cailyn, well she’ll eat anything too.

What’s yours?  Have you tried them all before?

We will definitely be buying more packs of Portlebay Popcorn, as I for one need more Chilli & Lime in my life. It’s that good that I get cravings for it and I’m not even that big of a popcorn fan (unlike the other two!)

Whatever you’re doing this Father’s Day, I really hope it’s spent doing something amazing & making those family memories matter!

Keep it Magical!!

Cailyn’s Mummy x

Almond Butter & Dark Chocolate Popcorn Bars

Like the sound of these Almond Butter & Dark Chocolate Popcorn Bars? Give a big thanks to Emma! Emma is the creator of the nutrition and recipe blog Essentially Emma. Currently studying a Master’s in Human Nutrition, Emma has become very interested in food and how our bodies work and so decided to create her own blog, as a place to record her tasty recipes and all that she learns about nutrition and health. We have to admit it makes for a great read and we certainly have learnt some new things!

Want to make these delicious Almond Butter & Dark Chocolate Popcorn Bars? Keep reading…

Ingredients:

3 bags of Portlebay Popcorn (I used the Sweet & Salty flavour)

2 cups rolled oats

1/2 cup raisins or other dried fruit

1/2 cup almonds, roasted and roughly chopped

1/3 cup mixed seeds

1/2 cup honey

1/2 cup almond butter

1 tsp vanilla extract

2 tbsp coconut oil

25g dark chocolate

Method:

  1. If you need to toast your almonds, preheat the oven to 180c/350f. Arrange the almonds on a baking tray and roast for 5 minutes. Remove from the oven and roughly chop.
  2. Grease (I use coconut oil) and line a 20cm square baking tin with greaseproof paper.
  3. Add the popcorn, oats, chopped almonds, raisins and seeds to a large mixing bowl, mix lightly to combine.
  4. In a small saucepan, heat the coconut oil, almond butter, vanilla extract and honey over low heat until the coconut oil is melted and the ingredients are well mixed.
  5. Pour the honey mixture over the popcorn mixture and stir gently until the popcorn mixture is evenly coated in the honey mixture and the nuts, seeds and raisins are evenly interspersed.
  6. Add the mixture in to the tin and using the back of a spatula (or your hand!) press it down gently so that it fills the tin and is fairly compressed – otherwise the bars will fall apart and we don’t want that!

7. Place the tin in a fridge and refrigerate for an hour.

8. If you would like to add a chocolate drizzle, I mean who wouldn’t, melt the dark chocolate. Microwave in a microwave-safe bowl for 30 second intervals, stirring and checking in-between until the chocolate is melted and smooth (usually 2-3min). To melt on the hob, heat a pan of water to a strong simmer and float a bowl containing the chocolate on top of the water until melted (the official pan for this is called a bain marie).

9. Using a fork, drizzle the melted chocolate over the mixture in the tin. Once you have drizzled to your heart’s desire, return the pan to the fridge for another 30 minutes.

10. Remove the tin from the fridge and using the edges of the paper, pull the bar mixture out of the tin. It should be nice and chilled and a solid block, if not, let it cool in the fridge for a bit longer.

11. With a large, sharp knife, cut the block in to 12 bars and enjoy!

Note: These bars keep best in a tupperware in the fridge for up to 5 days.

 

Emma also has a fabulous Instagram page full of very yummy meals and recipes, go have a look here!

If you liked this recipe, also have a peak at our Banana Oat Pancakes recipe!

Meet Tina: Surf, Sup & So Very Cool!

Tina Beresford is a surfer living in Cornwall, who is part of the Gul Surfing Team, that compete in three different surfing disciplines in the UK and abroad. She has very kindly given us an insight into her very cool surfing life and we wish we were as cool and talented as her!

How did you get into surfing?

I had always wanted to try surfing and at the age of 18 I finally got the chance on a university surf trip to North Wales. I loved it and was instantly hooked! It shaped my future as I later took on the role as the captain of my university surf club, organising all the trips and working to get as many people surfing with me as possible! I then travelled for a year to surf spots around the world, to improve and experience warm water surfing. Following this amazing experience, I slowly moved south from Manchester to Cornwall in order to catch more waves and meet similar minded surfing friends.

What made you get into competitive surfing?

Apart from the few surf competitions I competed in at University, when I couldn’t really surf, I made a late entrance into competitive surfing at the age of 28 in; longboard, shortboard and stand-up paddleboard surfing disciplines. I always liked the idea of competing and after over thinking about why I should/shouldn’t do it, I just went for it entering every surfing competition going, with the simple aim of becoming a better surfer!

What have been your competition highlights so far?

Last year I was lucky to compete for England, at the ISA Worlds Standup Paddleboarding championships in Denmark, where I placed 13th in the world for Womens Sup Surfing. This was the third time I’ve represented my country, abroad in sup surfing, with the first being in France in June 2016 and then at Cloudbreak in Fiji in November 2016, with some of the best surfers from around the world! In Fiji, I came 12th in the women’s event and got a real taste of what it’s like for surfers that compete internationally, on the best reef based waves in the world!

My aim for this year was to make it to the final of a British Longboard Union event, which I reached last week, at the Fistral Beach event. I claimed 1st place in the Womens Longboard open! This was a real competition highlight and I’m hoping the rest of the year will go just as well for my longboarding.

I’m lucky to have had so many great experiences during the last 4 years competing in surf events. A few of my other highlights include; winning the National Sup Surfing womens event at Watergate twice, experiencing Boardmasters World Surf League events, competing with Britain’s best shortboards in Thurso, making the womens semi finals and coming second in the English Nationals senior womens shortboard event. I’ve surpassed what I expected to achieve!

 

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Tina doing her thing!

Favourite Surf spots?

This is a hard question as there are so many great surf spots in Cornwall. Some of the most well-known are on my favourites list such as; Fistral beach, Watergate, Crantock, Godrevy and Sennen. Outside of Cornwall I’ve been lucky to surf some amazing waves such as Cloudbreak in Fiji, Jeffery’s Bay in South Africa, The Pass in Byron Bay, Thurso in Scotland, Hossegor beach breaks in France, Blacks in Southern California…..to name a few! So many more I hope to travel to and experience!

What advice would you give to those learning and wanting to progress?

If you are a new beginner surfer, it’s probably a good idea to seek out surfing lessons with a qualified Surfing England surf school, to learn quicker and in a safe environment.
Remember that “float is your friend” in most British waves and should allow you more time on your feet experiencing riding a wave. Many people seem to buy a small board too soon and have trouble getting up on waves.

It’s also essential to get a good quality wetsuit to enjoy surfing in cool to cold British waters, plus some gloves, boots and a hood for the very coldest months. Being warmer improves the experience of surfing, you can have longer surf sessions and keeping warm can help prevent injuries. The wetsuit should be well sealed keeping in a layer of water which is warmed by the body and prevents you from losing too much heat while in the water. So, it is sometimes worth paying more for a higher specification wetsuit such as the one I wear, the Gul Viper which has fluid seams.

Finally, get in the sea as often as you can to gain experience and fitness, and remember to have fun! Surfing can sometimes be frustrating but it is also a very rewarding sport!

Check out Tina’s Instagram page to follow her surfing journey! We are certainly inspired and will be in the water this summer (we’ll wait for the sunshine before jumping in though!)

Enjoyed reading all about Tina and her wave lifestyle? Have a peek at out blog post Guest Blogger Emma: Why She Loves Devon too!

Debbie’s Salted Caramel Popcorn Cake

The rather wonderful and very talented Debbie, is an amazing, chef, baker, nutritionist and owner of the blog Proper Foodie. Debbie has a great range of recipes from healthy dinners to mouthwatering desserts, and even some traditional Italian recipes if you’re looking for something a little different, so make sure you have a gander at her blog!

We were lucky enough to collaborate with this lovely lady, who created this heavenly Salted Caramel Popcorn Cake! If you fancy have a go at baking this yummy cake the recipe is below!

 

Ingredients

For the cake:

-180g pitted dates roughly chopped

-150ml boiling water

-85g softened unsalted butter (ambient temp)

-140g soft brown sugar

-2 large eggs whisked together

-180g self raising flour

-1 tsp bicarbonate of soda

-Pinch of sea salt

-1 tsp vanilla bean extract

For the filling and salted caramel sauce:

-2 bags of Portlebay sweet and salty popcorn

-600ml double cream

-100g coconut sugar/soft brown sugar

-50g unsalted butter

-1-2 tsp sea salt

Method

To make the cake:

-Place the chopped dates in a small bowl and pour over 150ml of boiling. Leave to soak for around 20 minutes. 

-Pre heat the oven to 180 degrees C and line an 8 inch (20cm) round cake tin with greaseproof paper. For guidance on lining your tin see: http://properfoodie.com/properfoodies-christmas-cake/ 

-To mix the cake use a food processor, stand mixer or whisk by hand. If using a stand mixer use the beater attachment. Cube the softened butter and add to your bowl, processor or stand mixer. Next add the brown sugar and then cream together (start the stand mixer on a low speed and gradually increase to high). When fully mixed together the creamed butter and sugar will appear light and fluffy.

-Continue to whisk or beat the butter mix and gradually add in the 2 whisked eggs. Add the eggs slowly to stop the mixture from splitting. Once all the egg is combined, stop whisking or turn off the mixer, remove the bowl and set to one side.

-In a separate bowl mix together the dry ingredients: self raising flour, bicarb of soda and pinch of salt. Sieve the dry ingredients into the butter and egg mixture and then fold together gently with a spatula.

-Next add the vanilla bean extract, the soaked dates and half of the liquid from the soaked dates (save the remaining half of the date liquid for the caramel sauce). Continue to fold the cake mixture with a spatula to fully mix with the dates and vanilla. The mixture will appear quite wet and be of a pourable consistency.

-Transfer the cake mix to the lined cake tin and bake for 30-35 minutes or until a skewer comes out clean. 

-Once baked, remove from the oven and leave to cool for 5 minutes before transferring to a cooling wire. Once fully cooled use a sharp serrated knife to divide the cake into three equal layers – take your time and move the knife around the cake as you cut.

To make the filling and salted caramel sauce:

Whip the double cream until soft peaks just about form. Do not over whisk! The cream should hold together but not be over clotted. Place the whipped cream in the fridge whilst the salted caramel sauce is prepared.

For the caramel sauce, place 100g coconut sugar (or soft brown sugar if preferred) and 50g butter into a small sauce pan. Place the pan on a low heat and stir until melted. Continue to heat the sugar and butter mixture until it just about boils and turns to a runny caramel, then remove from the heat. Take 1 tablespoon of the whipped double cream and stir this into the caramel. Next add one or two pinches of sea salt to taste. Set to one side – the caramel will slightly thicken as it cools but should remain of a pourable consistency for at least an hour. 

Build the cake

Finally put together the cake. This doesn’t have to be perfect and will probably look better with drizzles and blobs of cream and caramel here and there.

First, place the bottom layer of your cake on a serving plate or cake stand. If you like, secure underneath with a small blob of cream. Use a spatula to spread an even layer of cream on the top of the first cake layer (use around 1/3 of the cream). Next scatter the Portlebay Popcorn over the cream and then drizzle over the salted caramel. Carefully position the middle layer of the cake over the cream and popcorn and continue to layer with more cream, popcorn and salted caramel. Position the top layer of the cake and finish off with the remaining cream, popcorn and a good final drizzle of salted caramel.

Present and serve your masterpiece! YUM!

If you enjoyed this tasty creation do check out these Chocolate and Lemon Biscuit Bites!

Nutritious Popcorn Bars!

These tasty Popcorn Bars are a must-try! They are full of lots of goodness but will still satisfy that sweet craving! For more yummy recipes and healthy ideas make sure you follow truthfullyhealthyfood on Instagram!

Ingredients:

-25g cinnamon swirl Portlebay Popcorn

-100g peanut butter

-25g almond butter

-1/2 teaspoon of coconut oil

-25g sunflower seeds

-25g pumpkin seeds

-20g chia seeds

-60g honey

-25g desiccated coconut

-Pinch of salt

-10g sugar free dark chocolate

Method:

-Melt the peanut butter, almond butter, honey and coconut oil on a low heat in a pan and stir until smooth.

-Add in the sunflower seeds, pumpkin seeds, chia seeds, desiccated coconut and pinch of salt and stir until coated.

-Compact the mixture into a pan lined with cling film then drizzle the melted chocolate on top. Freeze for 45 minutes then cut into 10 pieces.

Store in the fridge! (If you haven’t already gobbled up these deeeee-licious bars)